1/4 cup Hellmann's® or Best Foods® Vegan Dressing and Spread
1 large lemon, peel grated and juiced
2 Tbsp. ground flax seeds or flax meal
1 tsp. pure vanilla extract
1 1/2 cups all-purpose flour
1 cup sugar, divided
2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/4 cup dried blueberries
Amount per serving
Calories from Fat35
Preheat oven to 350°. Grease and flour 8 x 4-inch loaf pan; set aside.
Combine almond milk, Hellmann’s® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread, 2 tsp. lemon juice, flax seeds and vanilla in medium bowl; set aside.
Combine flour, 3/4 cup sugar, baking powder, baking soda, lemon peel and salt in large bowl. Add almond milk mixture and stir to blend. Stir in dried blueberries. Spoon into prepared pan.
Bake 45 to 50 minutes until cake is golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Meanwhile, combine remaining 1/4 cup sugar with 3 Tbsp. lemon juice in small microwave safe bowl. Microwave on high 40 seconds. Stir to dissolve sugar.
Remove cake from pan and place on rack. Poke warm cake with skewer or small knife and brush all over with lemon syrup. Let cool completely.